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Recipe
Cantaloupe, Prosciutto, And Arugula Salad

Cantaloupe, Prosciutto, And Arugula Salad

This salad is a great addition to an al fresco dinner in the heat of summer. So simple, so refreshing, so satisfying.

  • Yield: 4 to 6 servings

Ingredients

  • 1/4 cup champagne vinegar or white-wine vinegar
  • 1 tablespoon minced shallot
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup vegetable oil or vegetable-olive oil blend
  • 1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
  • 8 ounces fresh arugula, rinsed and spun dry
  • 1/2 cup thinly sliced red onion
  • 1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
  • 6 to 8 thin slices prosciutto, torn into bite-size pieces

Directions

  • In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
  • In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
  • Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.
  • Helpful Hint: Any unused vinaigrette can be stored in a nonreactive, airtight container in the refrigerator for up to 2 days.